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SEASONALHEART-HEALTHY

RECIPESfrom our own

ITALIAN TABLE

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HERB M

ARINATED

LAMB

CHOPS page

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FONTINA POLENTA

with sun-dried tomatoes...page 10MUFFINS

SPRING PEA SALADwith WHITE BEANS & FRESH HERBS page 7

CROSTATA with olive oil crust...page 13

STRAWBERRY CHUTNEY

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BAKED E

GGS with

SEASONAL V

EGETABLES

page 1

FONTINA POLENTA

with sun-dried tomatoes...page 10MUFFINS

SPRING PEA SALADwith WHITE BEANS & FRESH HERBS page 7

CROSTATA with olive oil crust...page 13

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4 Eggs

2 medium zucchini, cut length-wise and then chopped into ½” pieces, then cut in half again

2 cups fresh fava beans (from about 2 pounds of pods) or frozen fava beans, thawed

2 medium yukon gold potatoes, cubed (about ½” thick)

5 scallions with roots removed

1/2 cup dried morels (1/2 ounce)

8 oz Fresh Ricotta Cheese

3 tbsp Colavita Extra Virgin Olive Oil, divided

¼ tsp sea salt

freshly ground black pepper

Garnish: 2 tbsp minced fresh chives

INGREDIENTSPrep Time: 15 minutes | Cook Time: 45-60 minutesServes: 4

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PREHEAT oven to 425°F and prep all the vegetables.

ADD the chopped zucchini, potatoes and scallions to a heavy-bottomed sauté pan and drizzle 2 tbsp olive oil over the vegetables. Season with salt and pepper. Toss all the vegetables to coat. Place the pan in the oven and roast for 20 minutes, until the vegetables start to soften.

MEANWHILE, prep the mushrooms. In a heatproof bowl, cover the morels with the boiling water and let stand for about 15 minutes to soften. Drain the morels, rinse and coarsely chop them.

NEXT, prepare the fava beans. Bring a medium saucepan of salted water to a simmer, and place the beans in the water. Simmer for about 3 minutes, then remove from the water and immediately run cold water over them to stop the cooking. Slip the outer skin of each fava bean off by pinching a little slit in the skin and slipping out the inner bean and set aside until ready to use.

ONCE the vegetables are roasted, make room for the eggs by pushing the veggies aside to create four “wells” amongst the vegetables. Drizzle the remaining 1 tbsp Colavita Olive Oil into the wells.

CRACK 1 large egg and pour into each well, keeping the yolk intact. Season eggs with salt and pepper and pour

PLACE tablespoon-sized dollops of ricotta cheese around the veggies and eggs.

BAKE for about 15-20 minutes or until the egg whites are set.

REMOVE from oven. Sprinkle in the cooked fava beans and mushrooms and garnish with chopped fresh chives.

INSTRUCTIONS

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3/4 cup Colavita Extra Virgin Olive Oil

2 tablespoons finely chopped fresh rosemary

2 tablespoons finely chopped fresh thyme

3 cloves garlic, finely chopped

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons canola oil

12 single lamb chops

Optional Gremolata topping:Combine ¼ cup chopped fresh parsley, 2 tbsp lemon zest and 2 cloves of minced garlic in a bowl. Season with salt and pepper and toss to combine.

INGREDIENTS

Prep Time: 10 minutes | Cook Time: 30 minutesServes: 4

parsley painting

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IN A SMALL bowl, combine the Colavita Extra Virgin Olive Oil, rosemary, thyme, garlic, salt and pepper.

ARRANGE the lamb chops in a large baking dish flat in one layer and drizzle the marinade mixture over the chops, turning them over to get some of the marinade evenly on all of the chops.

COVER with plastic wrap and refrigerate for a minimum of 30 minutes or overnight.

LET the lamb chops sit out of refrigerator for about 20 minutes before cooking. Preheat the oven to 300°F.

HEAT 1 tablespoon of canola oil in a large heavy bottomed sauté pan (cast iron or grill pans work great too) over medium high heat.

REMOVE the chops from the marinade and sprinkle with a bit more salt on each side and place in the pan, working in batches of 4 chops.

SAUTÉ for about 4-5 minutes per side until a nice golden sear has formed.

PLACE the chops on a baking sheet until all of the chops are done. Warm chops in the oven for about 3 minutes and serve.

SPRINKLE the cooked lamb chops with gremolata topping.

INSTRUCTIONS

INGREDIENTS

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Vinaigrette1/4 cup Colavita Prosecco Vinegar

1 tbsp honey

1 tbsp roughly chopped fresh mint

2 tsp roughly chopped fresh thyme

1/3 cup Colavita Extra Virgin Olive Oil

pinch of salt

INGREDIENTSPrep Time: 20 minutesCook Time: 20 minutesServes: 8

Salad1 cup fresh or frozen peas

1 1/4 pounds baby potatoes

1/3 cup Colavita Olive Oil

10 ounces mixed spring greens

8 large radishes, trimmed, very thinly sliced

1 lb uncooked, large shrimp, peeled and deveined

1 can (16 oz) white (Cannellini) beans, drained

1 jar Colavita Artichoke Hearts, rinsed and quartered

sea salt

freshly ground pepper

GarnishShaved Parmegiano-Reggiano cheese

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TO MAKE the vinaigrette, place all the vinaigrette ingredients in a blender and puree. Taste and adjust seasoning. You may want to add more honey, mint or salt.

HEAT 2 tablespoons Colavita Olive Oil in heavy large nonstick skillet over high heat until hot. Add the shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate and season with salt and pepper.

COOK peas in large pot of boiling salted water until just tender, 4 to 5 minutes. Transfer peas to an ice bath to cool. Drain them and pat dry. Once the peas have drained, place them in a small bowl and toss with 2 tablespoons of the vinaigrette.

PLACE potatoes in large saucepan. Add cold water to cover potatoes by 1 inch, along with ¼ tsp salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes. Drain the potatoes and let them cool for 5 minutes. Once the potatoes are cooled, quarter them with a sharp knife.

PLACE the potatoes in a large bowl. Add the white beans and 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper. Add 1 more tablespoon of the vinaigrette if the mixture seems dry.

PLACE greens and radishes in a large salad bowl. Toss with enough vinaigrette to coat. Arrange potatoes, peas, beans and artichoke hearts on top of the greens. Place the shrimp on top.

GARNISH with shavings of Parmegiano-Reggiano cheese. Serve immediately.

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1 cup flour

1 cup grated fontina cheese

3/4 cup Colavita Instant Polenta

1 tsp baking powder

1/4 tsp salt

1/4 tsp pepper

1 cup milk

1/3 cup Colavita Olive Oil

1 large egg, beaten

1/4 cup chopped Colavita sun-dried tomatoes, chopped

INGREDIENTS

Prep Time: 15 minutes | Cook Time: 25 hour | Yields: 24 muffins

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PREHEAT oven to 350°F and line a 12 cup muffin pan with paper liners.

IN A LARGE BOWL, combine the flour, grated cheese, Colavita Polenta, baking powder, salt, and pepper Mix well, set aside.

IN A SMALL BOWL, combine the milk, Colavita Olive Oil and egg. Pour mixture into the dry ingredients and stir until just combined. Fold in the tomatoes, making sure not to overmix.

CAREFULLY fill each muffin case about 3/4 full. Bake for about 25 minutes, or until the tops are firm and golden.

REMOVE from oven and let muffins stand in pan for about 5 minutes before transferring to a wire rack. Best eaten warm!

INSTRUCTIONS

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INGREDIENTS

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Dough1 1/4 cups all purpose flour

1/3 cup Colavita Extra Virgin Olive Oil

3 tablespoons sugar

zest of one lemon

1/2 teaspoon salt

3-4 tablespoons ice water

Chutney2 cups strawberries, hulled and quartered + 1 cup hulled and sliced

1/4 cup sugar + 2 tablespoons, divided

1-inch piece of ginger, peeled and grated

1 teaspoon chopped fresh thyme (use lemon thyme if you can find it)

Zest of 1 lemon

1 tablespoon lemon juice

2 teaspoons cornstarch, divided

1 egg

INGREDIENTSPrep Time: 2 hours 15 minutes Cook Time: 30 minutesServes: 4-6

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FOR THE CRUST, add the flour, Colavita Extra Virgin Olive Oil, sugar, zest, and salt in the bowl of a food processor and pulse a couple of times to combine. Add the olive oil and pulse until it resembles a coarse meal. Add in the ice water, one teaspoon at a time, pulsing, until large clumps begin to form. Pour the mixture out onto a clean surface and form into a ball then flatten into a disc. Wrap the dough in plastic and refrigerate for at least one hour.

IN A MEDIUM BOWL, combine the 2 cups quartered strawberries with the 1/4 cup sugar, ginger, and thyme. Let mixture sit at room temperature for about 30 minutes.

IN A MEDIUM SAUCEPAN, bring the strawberry mixture to a gentle boil for about 10 minutes, stirring occasionally. Add the lemon zest and juice and continue to cook for about 10-15 minutes more until the mixture has thickened. In a small bowl combine 1 teaspoon of cornstarch with a tablespoon of water to dissolve. Add this to the still boiling strawberry mixture and stir to combine. Pour mixture into a clean bowl and allow to cool to room temperature, then cover and refrigerate until ready to use.

TO ASSEMBLE and finish, position the rack in the center of the oven and preheat oven to 400º F.

PLACE the sliced strawberries in a medium bowl and sprinkle the cornstarch and 1 tablespoon of sugar over them and toss to evenly coat. Set aside.

TO ROLL out the dough, place the disc between two large pieces of parchment paper and roll out to a 12-inch circle. Carefully transfer the parchment paper with the rolled out dough onto a large baking sheet.

SPREAD a thin layer of the strawberry chutney mixture on top of the dough, about 2/3 cup, leaving a 2-inch border all around. Arrange the sliced strawberries on top of the chutney then fold the dough border in over the filling, using the parchment paper to assist. Pleat and pinch any areas of the dough needed to seal any cracks.

IN A SMALL BOWL, beat the egg and have a pastry brush ready. Brush the top of the dough with the egg wash and sprinkle the remaining sugar on top.

BAKE until the crust is golden, about 30 minutes. Transfer the baking sheet to a wire rack to cool completely before moving the crostata to a serving plate.

IT’S OKAY if it’s a bit imperfect, this is supposed to look rustic! If you’re lucky you may also have a little strawberry chutney left over which is perfect to spread on your morning toast!

INSTRUCTIONS

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Text © 2016 by Colavita USA Photographs and art © 2016 by Elana Iaciofano All rights reserved.

1 Runyons Lane Edison, NJ 08817 tel: 732-404-8300 e-mail: usa@colavita.com web: colavita.com

Cover design: Elana Iaciofano Interior design & Layout: Elana Iaciofano Food & prop stylist: Elana Iaciofano and Marite Acoste

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COLAVITA is committed to bringing you recipes that feature our favorite heart-healthy ingredient—olive oil, of course!

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